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John and Henry Locke cookery archive, item 1, 1852
Page 34
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Various Entrees Curried Rabbit, or Lapin Put a layer of ham in a pan, a few blades of mace and 4 Sliced onions 4 oz of fresh butter. with sliced vegatables, Joint the rabbit lay it on cover it close and let it sweat down 1/4 of an hour. then cover it with veal stock and stew till tender, take it out thicken the gravy add curry powder a spoonfull of Soy and Ketchup and a few leaves of basil, boil and strain. put the Rabbit in the curry occasionally shaking the pan. Make a cottle of rice, put in the curry, and Garnish.
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Various Entrees Curried Rabbit, or Lapin Put a layer of ham in a pan, a few blades of mace and 4 Sliced onions 4 oz of fresh butter. with sliced vegatables, Joint the rabbit lay it on cover it close and let it sweat down 1/4 of an hour. then cover it with veal stock and stew till tender, take it out thicken the gravy add curry powder a spoonfull of Soy and Ketchup and a few leaves of basil, boil and strain. put the Rabbit in the curry occasionally shaking the pan. Make a cottle of rice, put in the curry, and Garnish.
Szathmary Culinary Manuscripts and Cookbooks
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